We are creatures of habit. Are we not? I am for sure. To the core. I watch Friends every night before I go to sleep. I order the same food at certain restaurants. I don’t sway on a theta burger. Or, classic tart fro-yo with Fruity Pebbles. It’s just the way I am. I like what I like. Mr. Mischief is the same way. He too, likes the same foods at certain meals and restaurants. Part of my reasoning for cooking up #wecookwednesday is to break the chicken nugget and ketchup mold. We have good days and bad days. He’s been super receptive to our last recipes of FudgePops and s’mores bars. This week was a different story. I could lie to you and say he gobbled it up asking, “please mama, I’d like some more”. But alas, this didn’t happen. Far from it. The exact opposite happened. Full-blown meltdown. Refusal to eat our blackberry ice cream. That’s right, blackberry ice cream. Is your mouth watering? Mine sure as heck was when the idea popped into my head. I thought, slam-dunk!! Note: this ice cream was bomb. Really really delish. Which made it that much more frustrating for me! Like I said, he likes what he likes. I’ll tread the waters a little slower next week. To be fair, ice cream is very hit or miss for him. Super cold things are not his forte. He had a great time making it but it was a no-go on tasting this concoction.
Ice cream in a bag is one of favorite recipes from teaching. My teaching partner and I would make this at our end of year party day. That last day when there are no rules, just good old-fashioned first grade anarchy. This recipe is easy. Real easy. Throw some ingredients in a bag and ta da! You’re done. One of the great things about ice cream in a bag is you can make any flavor under the summer sun. Vanilla, chocolate, strawberry, or (the dreaded) blackberry. I probably went too ambitious with this flavor.
Live and learn friends.
You can mix all of this in a Ziploc bag and cut out the need for a bowl (and washing dishes) but I knew that was a recipe for disaster. We mixed everything in a large bowl and then I poured the liquid into a quart-size Ziploc. We poured ½ cup of milk and ½ cup of heavy cream into a bowl. I poured the milk and cream into the measuring cup. He added the measuring cups to the bowl. He added 1 teaspoon of vanilla and gave it a stir. Next, 4 tablespoons of blackberry puree. I pureed fresh blackberries ahead of time but you can include the kiddos in this step. He gets a little unsure about the food processor. It’s LOUD. Our labbies also get scared and run for cover like it’s a thunderstorm. (Maybe we need a different food processor?) We discussed the color changes. The smells. Then, add 4 tablespoons of sugar. You can give or take on this part, depending on your preference of sweetness.
That’s it friends! Ingredients check check check. Told you it was easy. Give that bowl a stir and get ready for the fun part.
Pour the mixture into the quart-size bag. Make sure it is CLOSED. No air and zipped up tight. You’ll also need a gallon-size Ziploc bag. We put 1 cup of rock salt into the bag and then filled about halfway with ice. Mischief pushed the smaller bag in until it was submerged in ice. I sealed the large bag again, pushing out the extra air. He loved this part. You’ll shake, rattle, and roll that bag for 5-10 minutes while it freezes. He even drove trains across the bag. Go Go Thomas! Note-the bag will get cold fast. I took over after a few minutes, wrapped it in a dishtowel, and kept squeezing and shaking.
At this point, I couldn’t wait to try the ice cream and was ready for an instant hit. Balloon popped. Deflated. Call it what you will. Cooking with kids is a learning curve for us all. Some foods they like. Some they don’t. Even if it’s filled with sugary goodness, you can’t win ‘em all. I’m determined to try chocolate and strawberry (maybe combo??) so stay tuned. On the plus side, I got to enjoy some homemade fro-yo during naptime. All by myself. Not the worst thing in the world..
Early Childhood Lessons:
Cause and Effect
½ cup milk
½ cup heavy cream
4 tablespoons fruit puree (or leave out for vanilla ice cream)
4 tablespoons sugar
1 quart-size Ziploc
1-cup rock salt
Yield: 2 servings
Mix ½ cup milk and ½ cup of cream in a large bowl. Add 1 teaspoon of vanilla and 4 tablespoons of fruit puree. Mix in 4 tablespoons of sugar and stir. Pour mixture into a quart-sized Ziploc bag. Seal. Place 1 cup rock salt and ice into gallon-size Ziploc. Submerge smaller Ziploc into large Ziploc. Seal. Shake for 5-10 minutes or until frozen.